Sencha Gyokuru Asahi

Regular price £16.95

Gyokuro is usually brewed in a Japanese Kyushu style teapot and served in cups with no handle. Gyokuro Asahi is made from single buds that are picked only in April/May. In an effort to encourage chlorophyll development (responsible for the dark green colour) and reduce tannin levels (the source of its sweet flavour) the tea is covered with black curtains bamboo or straw shades for 3 weeks before plucking. The leaves are small -about 3/4 of an inch long and extremely fragrant and tender. Immediately after plucking they are taken to the factory and steamed for about 30 minutes to seal in flavors and arrest fermentation. Next, they are fluffed with hot air pressed and dried to around 30% moisture content. The tea is then rolled repeatedly until it resembles long thin dark green needles then dried until around 4-6% moisture content. The tea is then ready for drinking! (Gyokuro is usually brewed in a Japanese Kyushu style teapot and served in cups with no handle.)

  • Loose Leaf Grades
  • Brewing Guide
  • Reviews
Flowery consists of large leaves, typically plucked in the second or third flush with an abundance of tips. Golden flowery includes very young tips or buds (usually golden in colour) that were picked early in the season. Tippy includes an abundance of tips. for more information about tea classification / grading -  https://en.wikipedia.org/wiki/Tea_leaf_grading 

Grade

Description
OP
Orange Pekoe
Main grade, consisting of long wiry leaf without tips.
OP1
More delicate than OP; long, wiry leaf with a light liquor.
OPA
Bolder than OP; long leaf tea which ranges from tightly wound to almost open.
OPS
Orange Pekoe Superior
Primarily from Indonesia; similar to OP.
FOP
Flowery Orange Pekoe
High-quality tea with a long leaf and few tips, considered the second grade in Assam, Dooars, and Bangladesh teas, but the first grade in China.
FOP1
Limited to only the highest quality leaves in the FOP classification.
GFOP
Golden Flowery Orange Pekoe
Higher proportion of tip than FOP. Top grade in the Milima and Marinyn regions, but uncommon in Assam and Darjeeling.
TGFOP
Tippy Golden Flowery Orange Pekoe
The highest proportion of tip, and the main grade in Darjeeling and Assam.
TGFOP1
Limited to only the highest quality leaves in the TGFOP classification.
FTGFOP[a]
Finest Tippy Golden Flowery Orange Pekoe
Highest quality grade.
FTGFOP1
STGFOP
SFTGFOP
Limited to only the highest quality leaves in the FTGFOP classification.

Type of Tea Quantity of Tea Water Temp Steeping Time
White 3-5g per cup 70c 5-6 mins
Green 3-5g per cup 75c 2-5 mins
Black 3-5g per cup 95c 4-6 mins
Oolong 3-5g per cup 95c 5-8 mins
Pu-erh 3-5g per cup 95c 4-6 mins